Some of the most enjoyable moments of camping are those spent by the warmth of a campfire at night. In addition to keeping you and your fellow campers warm, your campfire can double as a convenient outdoor kitchen. Forget about dirtying the inside of your RV on your next RV trip and test out these unbelievably delicious campfire recipes.

Campfire Chicken and Potatoes

What you’ll need:

1 pound boneless, skinless chicken breasts (cubed)

1 package fresh mushrooms (sliced)

2 onions (diced)

1 yellow bell pepper (sliced)

1 red bell pepper (sliced)

4 small potatoes (cubed)

4 cloves garlic (sliced)

1 lemon (juiced)

1/4 cup olive oil

Cooking instructions:

Combine the chicken, mushrooms, onion, peppers, garlic and potatoes in a large mixing bowl.

Pour in the lemon juice and olive oil and mix well.

Divide the mixture evenly between four sheets of heavy-duty aluminum foil, then top each with another sheet of foil. Roll up the edges of the foil to create four packets.

Wrap each packet in one more sheet of tin foil, so they’re all double wrapped.

Cook the packets in the hot coals of the campfire until the chicken is fully cooked and the potatoes are tender (roughly 40 minutes).

Campfire Skillet Breakfast

What you’ll need:

6 eggs (beaten)

1/2 pound bacon

4 cups potatoes (cubed)

1/2 onion (chopped)

1 cup shredded cheddar cheese

Cooking instructions:

Cook the bacon until crisp in a skillet over the warm coals of your campfire.

Take the bacon out of the skillet and set it aside, leaving some of the bacon fat in the skillet.

Cook the onion and potatoes in the skillet with the bacon fat. Cover the skillet and continue cooking until the potatoes are tender.

Crumble the bacon into the skillet and stir in the eggs. Cover the entire mixture and heat for roughly 2 minutes or until the eggs are fully cooked.

Sprinkle cheese on top and serve.

Start Your Camping Trip at CCRV

Before you hit the roads for your next RV adventure, bring your RV to CCRV in Corpus Christi. We specializing in servicing, repairing and upgrading your RV, so you can enjoy the safest and most comfortable camping experience yet.

One of the best parts of the RV lifestyle is spending time outdoors at the campsite. You can spend even more time outside of your RV in 2017 by cooking meals over your campfire. Not only does cooking over an open fire make meals more delicious, it keeps messes away from the interior of your RV.

These campfire grilling recipes taste so delicious, they may inspire you to start cooking every meal over the open flame.

Over the Fire Scalloped Potatoes

What you’ll need:

8 large baking potatoes (peeled and diced)

1 can condensed cream of mushroom soup

1 cup shredded cheddar cheese

1 bunch green onions (sliced)

1/2 cup butter

black pepper to taste

garlic salt to taste

Cooking instructions:

Preheat your campfire grill for 10 minutes.

Set out eight pieces of aluminum foil and spray them with cooking spray.

In a large bowl, combine the potatoes, soup, cheese and onions.

Season the mixture with pepper and garlic salt to your liking.

Divide the potato mixture evenly between the foil squares and dot with butter.

Fold the foil squares into packets and seal tightly.

Cook the packets on the grill until the potatoes are tender (12 to 20 minutes).

Grilled Sausage with Vegetables

What you’ll need:

1 pound smoked sausage (cut into 1-inch pieces)

1/2 pound red potatoes (quartered)

3/4 pounds fresh green beans (halved)

1 onion (sliced)

1 teaspoon ground black pepper

1 teaspoon salt

1 teaspoon butter

1 teaspoon vegetable oil

1/3 cup water

Cooking instructions:

Preheat your campfire grill over the campfire for about 10 minutes.

Place the sausage, potatoes, green beans and onions on a large sheet of foil.

Season the mixture with salt and pepper, then top with butter.

Seal the foil into a packet, leaving one small opening.

Pour the water into the opening, then seal the packet tightly.

Place your packet on the grill and allow it to cook until the sausage is browned and the vegetables are tender (20 to 30 minutes).

Visit CCRV

If you’re in need of some new camping supplies this fall, don’t forget to shop with us at CCRV in South Texas. We’re your one-stop shop for new or used RV sales, service, parts, accessories and so much more.

If you’re out on the road this summer in your RV, why not make something that truly evokes that campfire feeling? This savory and hearty campfire bake brings together pasta and frito pie. It’s a flavor everyone can enjoy after a day of outdoor fun and recreation.

Frito Pie Campfire Bake

Ingredients

1 (16 oz) box elbow macaroni pasta

1 (15 ounce) can chili

1 (7 ounce) bag corn chips

1/2 cup cheddar cheese, shredded

Salt to taste

Directions

Pour the whole box of pasta into a large skillet (approximately 12 inches in diameter). Pour 3 cups of cold water into skillet. Make sure the water covers the pasta. Turn the burner to high, then set your timer for 10 minutes (optional: add a bit of salt to taste).

Cook on high, stirring occasionally, until almost all of the liquid has evaporated.

Add chili and bring to a simmer.

Remove from heat and top with corn chips and cheddar cheese. Serve immediately.

Visit CCRV

Stop by CCRV this summer to tour a new or used motorhome or travel trailer. Find an RV that’s perfect for your summer vacation plans and learn more about the RV lifestyle. If you’re not on the market for a new rig, CCRV can also help you with RV service, parts, and accessories.

Bean dips are amazing. Layered bean dips are even better. This loaded Texas trash dip though? It’s something else. Don’t let the name fool you: it looks good and tastes even better. Try it the next time you’re stopped at a campground or RV park.

Loaded Texas Trash Dip

Ingredients

1 package (8 ounces) cream cheese

1 cup sour cream

2 cans (16 ounces each) refried beans

1 can (15 ounce) black beans

1 can (15 ounce) corn

1 can (3.8 ounce) sliced black olives

1 can (4½ ounces) chopped green chiles, drained

1 package taco seasoning mix

4 cups shredded Mexican cheese blend, divided

Optional toppings: chopped cilantro, cherry tomatoes, sliced avocado

Directions

Preheat oven to 350°F. Microwave cream cheese and sour cream in large microwaveable bowl on high 1 minute or until cheese is softened. Remove from microwave. Mix with wire whisk until smooth.

It’s National Salad Month and the best way to celebrate is by making a delicious salad while you’re out on the road. A salad makes for a great meal, especially if you’re craving something light and refreshing. This recipe is light and refreshing, but adds a little bit of heat for a delightful kick of flavor in each bite.

Grilled Chili Lime Chicken Fajita Salad

Ingredients

Marinade/Dressing:

3 tablespoons olive oil

100ml (just over ⅓ cup) freshly squeezed lime juice

2 tablespoons fresh chopped cilantro

2 cloves garlic, crushed

1 teaspoon brown sugar

¾ teaspoon red chili flakes (adjust to your preference of spice)

½ teaspoon ground Cumin

1 teaspoon salt

Salad:

4 chicken thigh fillets, skin removed (no bone)

½ yellow bell pepper, deseeded and sliced

½ red bell pepper, deseeded and sliced

½ an onion, sliced

5 cups Romaine (or cos) lettuce leaves, washed and dried

2 avocados, sliced

Extra cilantro leaves to garnish

Sour cream (optional) to serve

Directions

Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.

Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.

Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry pepper and onion strips until cooked to your liking.

Looking for a sweet treat for your family and friends? Try making this delicious dessert recipe while you’re out on the road and share them around anytime you’ve got guests.

Pecan Pie Cheesecake Bars

Ingredients

For the crust:

2 1/2 cup graham cracker crumbs (about 18 full size grahams)

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the cheesecake layer:

2 packages (8 oz each) cream cheese, softened

3/4 cup granulated sugar

2 large eggs

1 tsp vanilla extract

For the pecan pie layer:

1 cup light brown sugar, packed

1/2 cup light corn syrup

1/2 cup heavy cream

1/4 cup unsalted butter

1/2 tsp kosher salt

1 tsp vanilla extract

2 cups pecan halves, chopped

Directions

Line a 13×9 baking dish with parchment paper. Set aside.

In a food processor, pulse graham crackers with sugar until fine crumbs. Add in melted butter and pulse until combined. Press into bottom of baking dish, firmly, using the palm of your hand (or bottom of a cup). Set aside.

For the cheesecake filling, beat cream cheese with sugar, eggs, and vanilla using the whisk attachment of an electric mixer. Beat until fluffy and smooth (about 3-5 minutes). Pour over graham crust. Set aside.

Bake bars in a 350 degree oven for 35 minutes. Remove from oven and cool completely. Once cooled, add the pecan pie layer.

For the pecan pie layer, heat brown sugar, corn syrup, cream, butter and salt in a small saucepan over medium heat. Bring to a boil. Stirring constantly, boil for 1 full minute. Remove from heat and add in vanilla and chopped pecans. Pour slowly over cheesecake layer.

Cover with plastic wrap and refrigerate for 4 hours, or overnight. Slice and enjoy!

Visit CCRV

Stop by CCRV to tour a new or used RV, motorhome, or travel trailer. If your RV needs service, CCRV can help with that too! Just contact our service department and schedule with a technician.

While you may be trying to eat better and cut back on calories, sometimes it’s good to have a cheat day. For those of you not worried about such things, all we have to say is that this is one delicious and savory breakfast casserole. Be warned, however: this will fill you up well, but it may do that so well that instead of going on a hike afterwards, you’ll just crawl back into your cot to digest!

One thing’s for sure; you don’t need much in your RV to make it and it doesn’t take long at all to prepare. It’ll also satisfy the hungriest of travel companions, including teenagers.

It’s National Cherry Month. If you want to celebrate that (and why wouldn’t you?) here’s a great recipe that’s easy to make and delicious to eat. If you’ve got a bit of time to spend in your RV’s kitchen, whip these up and offer them to your family, travel companions, or RV park neighbors (or just keep them to yourself!).

Cherry Pie Bars

Ingredients

(for the bars)

1 cup butter, softened

2 cups sugar

1 teaspoon salt

4 large eggs

1 tsp. vanilla extract

1/4 tsp. almond extract

3 cups all-purpose flour

2 (21 oz.) cans cherry pie filling

(For the glaze)

1 cup powdered sugar

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

2 to 3 tablespoons milk

Directions

Preheat oven to 350°

In a large bowl, cream butter, sugar and salt until light and fluffy.

Add eggs, one at a time, beating well after each addition. Beat in extracts. Gradually add flour.

January is National Soup Month, and there’s no better way to warm up on cool winter nights than with a hearty bowl of soup. This hearty and delicious shrimp and corn chowder is guaranteed to warm and wow everyone at your dinner table.

Corn and Shrimp Chowder

What you’ll need:

1 tablespoon olive oil

1 tablespoon butter

1 stalk celery (chopped)

3 medium carrots (chopped)

1 large onion (chopped)

2 cans chicken broth

2 packages frozen whole-kernel corn

1/2 teaspoon salt

1/8 teaspoon ground red pepper

1/2 teaspoon dried thyme

2 teaspoons sugar

1 3/4 pounds medium shrimp

1/2 cup half and half

Fresh thyme leaves chopped for garnish

Cooking instructions:

In a large sauce pot, melt the butter with the olive oil over medium heat.

Stir in the celery, carrots, and onion, and cook until all of the vegetables are tender. Stir often.

Set 1 1/2 cups of corn aside, and add the remainder to the pot.

Stir in the chicken broth, thyme, pepper, sugar, and salt, and add 2 cups of water.

In a 2-quart saucepan, boil roughly 2 inches of water. Stir in the 20 garnish shrimp, and continue heating until boiling. Reduce heat, and cook on low for roughly 1 minute. Drain the water, and keep the shrimp warm.

In a blender, puree small batches of the soup until each batch is smooth.

Return all of the soup to the large sauce pot, and stir in the half and half.

When the soup is hot, stir in the sliced shrimp and allow the soup to cook on medium heat for roughly five more minutes.

Separate the chowder into 10 bowls, and garnish them with fresh thyme and two whole shrimp.

Stir the sugar, flour, baking powder, cocoa, baking soda and salt together in a large bowl.

Stir in the milk, eggs, oil and vanilla and mix for roughly 2 minutes with a mixer on medium speed.

Stir the boiling water into the mixture last. The batter should be thin.

Bake the cake for roughly 30 to 35 minutes in the preheated oven. Insert a toothpick into the cake. The cake is finished cooking when the toothpick comes out clean.

Cool the cake pans for 10 minutes, then remove the cakes and place them on a wire rack to cool fully.

Once cool, frost one cake with your favorite chocolate frosting, then place the other cake on top and frost them both.

Allow the frosting to harden slightly, then slice and enjoy.

Don’t forget to stop and see us at CCRV when you’re cruising throughout the country in your RV this December. We’re stocked with all of the latest and greatest RV parts and camping supplies to help you enjoy your RVing to its fullest.